Chicken massaman curry is a Thai-inspired recipe that features tender bites of chicken, carrots, and potatoes all served in the most flavorful curry. It’s an easy one-pot recipe that takes just 10 minutes to prep, making it a staple in my weeknight dinner routine!
Chicken Massaman Curry Recipe
I’ve always loved any type of red Thai curry–the use of aromatics and bold ingredients is just so incredible to me. So, with recipes like this chicken massaman curry, I find myself making it on a weekly basis! Luckily, my kids will usually eat it too since it’s not spicy.
Made with chunks of chicken breast, red curry paste, coconut milk, and peanut butter, it’s the perfect mix of sweet, sour, savory, and salty. This is one of my favorite Thai chicken recipes!
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How to Store and Reheat
Let massaman curry cool before transferring it to an airtight container, then keep it in the refrigerator for up to 3 days. Reheat the curry over medium heat on the stovetop, stirring occasionally, until heated through to serve. Take care to only reheat each portion only once.
How to Freeze
Let the curry fully cool to room temperature prior to freezing in an airtight container for up to 3 months. Defrost for a few hours in the fridge prior to reheating.
Serving Suggestions
- I like to garnish Massaman chicken curry with cilantro, peanuts, and a juicy squeeze of lime. These add texture, freshness, and a hint of sourness that cuts through the creamy curry.
- I like to serve it over some simple boiled rice, but egg noodles or cauliflower rice work equally as well.
Chicken Massaman Curry Recipe
Ingredients
- 2 tablespoons vegetable oil
- 2 shallots diced
- 1½ pounds boneless, skinless chicken breasts cubed*
- 4 ounces Massaman curry paste such as Maesri**
- 2 cups chopped yellow potatoes
- 1½ cups chopped carrots
- 14 ounces coconut milk (1 can)
- 1 cup low-sodium chicken broth or water
- 2 tablespoons brown sugar
- 2 tablespoons peanut butter
- 1 tablespoon fish sauce
Optional Toppings
- Lime wedges
- Roasted peanuts
- Chopped fresh cilantro
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add in the shallot and cook until translucent, about 3-5 minutes.2 tablespoons vegetable oil, 2 shallots
- Add in the chicken and cook until the surface turns white. Add in the curry paste and sauté, stirring constantly, until the curry paste is fragrant and has deepened in color.1½ pounds boneless, skinless chicken breasts, 4 ounces Massaman curry paste
- Next, add in the potatoes and carrots. Slowly pour in the coconut milk and broth. Cover and simmer for 15 minutes2 cups chopped yellow potatoes, 1½ cups chopped carrots, 14 ounces coconut milk, 1 cup low-sodium chicken broth
- Uncover, add in the brown sugar, peanut butter, and fish sauce. Simmer for another 2-3 minutes. Serve over rice and garnish with cilantro, peanuts, and a juicy squeeze of lime.2 tablespoons brown sugar, 2 tablespoons peanut butter, 1 tablespoon fish sauce, Lime wedges, Roasted peanuts, Chopped fresh cilantro
Notes
- This is a fairly mild curry, if you prefer it spicier, add in some red diced chilies.
- Nutritional information does not include optional toppings.
How to Make Chicken Massaman Curry Step by Step
Sauté the Shallots: Add 2 tablespoons of vegetable oil to a large pot over medium heat. Add 2 chopped shallots and cook until translucent.
Cook the Chicken: Add in 1½ pounds of cubed boneless, skinless chicken breasts until it all turns white. Stir in 4 ounces of Massaman curry paste and sauté, stirring constantly, until deepened in color.
Simmer the Curry: Add in 2 cups of chopped yellow potatoes and 1½ cups of chopped carrots. Pour in 14 ounces (1 can) of coconut milk and 1 cup of chicken broth. Cover and simmer for 15 minutes.
Finish the Curry: Add in 2 tablespoons of brown sugar, 2 tablespoons of peanut butter, and 1 tablespoon of fish sauce. Simmer for another 2-3 minutes.
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